Smoky Cauliflower and Chickpea Salad
Smoky Cauliflower and Chickpea Salad
- Yield: Serves 4
Description
This light and satisfying salad by Leslie Dabney @thevineyardmomliving features the appealing flavor of smoked paprika along with cauliflower, chickpeas, and crisp greens. Enjoy it as a satisfying side dish or even as a super-healthy main dish.
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 (14-ounce) can chickpeas, drained and rinsed
- 3 tablespoons extra virgin olive oil
- 1 tablespoon chile powder
- 1 tablespoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon each salt and pepper
- 9 ounces mixed greens
- 2 cups grape tomatoes (optional), halved
- 4 ounces crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2 teaspoons champagne vinegar
- 2 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
To make the smoky cauliflower and chickpeas: Preheat oven to 400°F. Line a large sheet pan with foil. Combine the cauliflower and chickpeas with the extra virgin olive oil, and spices. Toss well and then spread mixture onto the lined sheet pan in a single layer. Place pan in the oven and roast for 20 minutes. Then remove from the oven and let cool slightly on a rack.
To make the dressing: Whisk together all the dressing ingredients in a small bowl or place in a mason jar with a lid and shake to incorporate. Place in the refrigerator until you’re ready to use.
To make the salad: Place lettuce in a large serving bowl. Place the slightly cooled roasted veggies on top of the lettuce. Add tomatoes (optional) and drizzle with the dressing. Top with feta cheese and serve.
Livermore Valley Wine Pairing Suggestions: 2024 Omega Road Sangiovese of Rosé or 2024 Sakura Winery Pinot Grigio
- Category: Salad
